Wow, can you believe it’s only 2 more days til Chinese (Lunar) New Year? I’ve been seeing so many Chinese New Year related recipes posted on blogs and facebook and it’s been such a temptation! After going through hundreds of recipes, I’ve decided I’d be making Almond Cookies this year. Because I simply love Almond baked goods and the fact that it uses less flour means slightly less guilty!
Before we go on with the recipe, I’d like to show you something that’s totally unrelated but definitely worth watching. This is my supermodel boyfriend Frank, in a Perodua ad quite a few years ago.
WHY OH WHY YOU NEVER TOLD ME YOU HAD A BLONDE WIFE AND 2 BEAUTIFUL KIDS?!
Err, the accent is hilarious too. So NOT Dublin. Apparently this ad won a couple of awards for its production too. I’ve always known the guy can act. Haha! So if you are looking for talent, feel free to contact me, I’ve appointed myself as Frank’s agent thank you very much.
After watching this again, I think I will hide the almond cookies from Frank so he will be able to fit into that suit again.
Oh, sorry. Back to business. The recipe I used came from Abigail Tan’s blog, with some minor adaptations of my own. I’ve added a touch of butter and some lemon zest for that extra citrus note, inspired by Christine’s recipes. Did I mention that this is easy peasy? I got a kg pack of Almond meal from Baking with Yen for only RM29.50. Pretty good price compared to those sold in Village Grocer (nearly RM50).
110g Almond meal
160g All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
50g Castor Sugar
100g Peanut Oil
1 tablespoon Unsalted Butter
Zest of Half Lemon (use whole if you prefer stronger lemon taste)
1 egg yolk for brushing
Mix all the dry ingredients together then pour in the oil as well as butter (softened). Work into a soft dough. Shape into balls (about one tablespoon each) and place on baking tray that’s lined wit baking paper.
Preheat oven to 170C. Brush egg yolk on cookies then bake for about 15 minutes or until golden brown.
I rolled my cookies a little larger than usual, but it didn’t require longer time to cook through. In fact I turned off the oven before the indicated time judging by the colour.
These cookies hold their shape very well, and have just the right crunch before melting in your mouth. I do love the addition of lemon, it’s very refreshing. I had three of them before putting all into containers so I won’t be tempted again.
I will make another batch tomorrow and roll the balls smaller, and if time permits, some pineapple tarts as well. You can check out my recipe from last year.
For our reunion dinner on Saturday, we are going to have Yee Sang (another recipe I’ve blogged about last year, but shall do it a little differently this time), Rice paper roll, Roast Pork (or Char Siew) and maybe a Steamed fish. Plenty of vegetables! What will you be making/eating for your reunion dinner?
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.